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My friend gave me this recipe and it's a great variation on your ordinary meatloaf. Prep time includes overnight refridgeration.
For the meatloaf
- 1 egg
- 1⁄2 cup milk
- 3 slices white bread, crust trimmed, bread torn into small pieces
- 3⁄4 lb bacon, chopped into half-inch pieces
- 1 cup celery, finely chopped
- 1 cup parsley, finely chopped
- 1⁄2 cup onion, finely chopped
- 1⁄3 cup ketchup
- 1 garlic clove, minced
- 3 tablespoons Worcestershire sauce
- 1⁄4 teaspoon Dijon mustard
- 1⁄8 teaspoon dried basil
- 1⁄8 teaspoon dried thyme
- 1 pinch nutmeg
- salt and fresh pepper, to taste
- 1 1⁄2 lbs ground beef
For the glaze
- 1⁄4 cup tomato paste
- 1 tablespoon olive oil
- 1⁄4 teaspoon sugar
- In a large bowl, beat together the eggs and milk.
- Add the torn bread and let it absorb the liquid for about 15 minutes.
- Meanwhile, cook bacon (very crispy but not burnt) until most but not all of the fat is rendered. Drain and set aside to cool.
- Stir the bread mixture with a fork to blend.
- Add the remaining meatloaf ingredients, including the drained bacon, but not the beef, and mix thoroughly.
- Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or overhandling the meat.
- Cover bowl and refrigerate overnight.
- When ready to cook, preheat oven to 375 degrees.
- Remove bowl from the refrigerator and shape meat into a loaf approximately 5 inches long and 3 inches high.
- Place in the middle of a low-sided baking pan and bake for 35 minutes.
- In a small bowl, whisk glaze ingredients together.
- Brush meatloaf with glaze and bake for another 20 minutes.
- Remove meat loaf from the oven and let it sit for a few minutes before slicing and serving.
There are way to many flavors going on with this recipe. It was very juicy, too juicy as a matter of fact. I had to slice and put it back in the oven to take some of the moisture out. Next time I will eliminate the celery and cut back on the parsley. I will also add breadcrumbs.